Directions

Preheat the oven to 400?F.

Rub the pork with the olive oil, then season it with 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the cayenne. Place it fat side up in a roasting pan and roast for 1 hour. Reduce the oven temperature to 325?F and bake for another 3 hours. Remove from the oven and transfer the pork to a shallow bowl. Let cool slightly, then shred the meat into small pieces.

In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360?F.

Fry the potatoes in batches until golden brown, 7 to 8 minutes, stirring constantly to brown them evenly. Remove from the oil with a slotted spoon and drain on paper towels. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Slice the loaf of bread lengthwise in half. Spread the mayonnaise on one half and the mustard on the other. Arrange a layer of the pork on the bottom half of the bread. Arrange the fried potatoes on top of the meat. Replace the top of the bread. Slice the poorboy into 4 equal portions and serve.